Sabudana Vermicelli Kheer Recipe | Sabudana Sago & Semiya Payasam
easy Sabudana Vermicelli Kheer Recipe | Sabudana Sago & Semiya Payasam
Servings 6 Servings
Calories 231kcal
Ingredients
- ½ cup subudana
- ½ tbsp ghee
- 2 tbsp cashew
- 2 tbsp raisins
- ½ cup semiya / vermicelli
- 5 cup milk
- ½ cup sugar
- ¼ tsp cardamom powder
Instructions
- firstly, in a bowl take ½ cup subudana and rinse with running water.
- add ¼ cup water and soak for 2 hours.
- in a pan heat ½ tbsp ghee, add 2 tbsp cashew and 2 tbsp raisins.
- roast on low flame until the cashew turns golden brown and crunchy.
- keep the roasted cashew and raisins aside.
- to the same ghee, add ½ cup semiya.
- roast on low flame, until the semiya turns golden brown. keep aside.
- in a large kadai take 5 cup milk and get to a boil.
- add roasted semiya and boil for 5 minutes.
- further, add soaked sabudana and ½ cup sugar. give a good stir.
- boil for 5 minutes or until the kheer turns creamy.
- now add ¼ tsp cardamom powder and roasted cashew, raisins. mix well.
- finally, enjoy sabudana semiya kheer warm or chilled.
Nutrition
Calories: 231kcal | Carbohydrates: 31g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 79mg | Potassium: 370mg | Fiber: 1g | Sugar: 27g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 253mg | Iron: 1mg